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Preparation

Preheat oven to 350°F. Grease 9-inch glass baking dish. Melt butter in heavy large saucepan over medium-high heat. Add onion, bell pepper and basil and sauté until vegetables are tender, about 10 minutes. Stir in tomatoes. Season with salt and pepper and cook until saucelike, stirring constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle mozzarella. Bake until fish is cooked through and top is golden, about 25 minutes.

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Recent Reviews

Great recipe for those who think they dont like fish. I follwed recommendations and added mishrooms, used whole grape tomatoes, only 1/4 cup of cheese, if that. Mild haddock soaked up all those juices.

lavender_guitar from Madison, WI /

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I concur with lynnehylton from East Bridgewater -- add mushrooms, garlic, halve the butter, add olive oil & chopped fresh oregano, use fresh basil instead of dried. Use less cheese and make it freshly grated Parmigiano Reggiano. I also prefer red pepper instead of green. The dish goes well with either rice or linguini. A wonderful way to serve haddock!

kcourtice from Brooklyn, NY /

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This was great,
added the mushrooms
and garlic like
another reviewer had
suggested, cut the
oil down to 1T oil
1T butter, and left
off the moz. cheese
and used parm
instead. Will make
this again and
again!

lynnehylton from East Bridgewater MA /

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Loved the recipe. We wilted a bag of fresh spinach in the onions just before adding the tomatoes. This added a nice favor. For even more Italian, we topped the finished dish with Romano cheese.